Low Carb Raspberry Scones | Almond Flour Scones Recipe | Gluten Free Raspberry Scones Recipe

In a large bowl, add 2 cups of almond flour, 1/2 cup of powdered sweetener, 1 tablespoon of baking powder, and 1/4 teaspoon of salt.

Add 1/4 cup of melted unsalted butter, 1/4 cup of heavy whipping cream, and 1 large egg to the dry ingredients.

Fold in 1 1/2 cups of raspberries into the mixture.

Place the mixture on a parchment-lined baking sheet and shape it into a circle or rectangle for cutting into triangles.

Bake in the oven at 325°F for 35 to 40 minutes until golden.

In the meantime, prepare the icing by mashing together 2 cups of powdered sweetener, 1/4 cup of raspberries, 1 tablespoon of softened butter, 1 teaspoon of vanilla, and 1/8 teaspoon of salt.

Add 1 to 2 tablespoons of heavy whipping cream to the icing mixture until it becomes creamy and saucy.

Once the scones are baked, add the icing on top and place them in the fridge for about an hour before serving so the icing hardens.

Equipment Needed

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